Re: Favorite Recipes

You soil the good name of General Tso by replacing the chicken with tofu?! Have you no shame?! Even General Tso shrimp is the fo' serious business, but tofu?! You killin' me smalls! You. Are. Killing. Me!

Baby steps, mate. He may see the light some day.

Bob, I was a meat eater for longer than you have been alive. I made the choice to go meatless for a lot of reasons - none of which I think will change for the rest of the time I will be alive.

Re: Favorite Recipes

You soil the good name of General Tso by replacing the chicken with tofu?! Have you no shame?! Even General Tso shrimp is the fo' serious business, but tofu?! You killin' me smalls! You. Are. Killing. Me!

Baby steps, mate. He may see the light some day.

Bob, I was a meat eater for longer than you have been alive. I made the choice to go meatless for a lot of reasons - none of which I think will change for the rest of the time I will be alive.

You have many more years to go back. You will take a bite of my Chinese Taco recipe and never go back (my billion-dollar chain idea)

Re: Favorite Recipes

You soil the good name of General Tso by replacing the chicken with tofu?! Have you no shame?! Even General Tso shrimp is the fo' serious business, but tofu?! You killin' me smalls! You. Are. Killing. Me!

Baby steps, mate. He may see the light some day.

Bob, I was a meat eater for longer than you have been alive. I made the choice to go meatless for a lot of reasons - none of which I think will change for the rest of the time I will be alive.

You have many more years to go back. You will take a bite of my Chinese Taco recipe and never go back (my billion-dollar chain idea)

Re: Favorite Recipes

You soil the good name of General Tso by replacing the chicken with tofu?! Have you no shame?! Even General Tso shrimp is the fo' serious business, but tofu?! You killin' me smalls! You. Are. Killing. Me!

Baby steps, mate. He may see the light some day.

Bob, I was a meat eater for longer than you have been alive. I made the choice to go meatless for a lot of reasons - none of which I think will change for the rest of the time I will be alive.

You have many more years to go back. You will take a bite of my Chinese Taco recipe and never go back (my billion-dollar chain idea)

Re: Favorite Recipes and General Food Discussion

My Grandmother finally agreed to teach me how to make home made tamales and green chili with pork last year - it's back breaking work but tastes so much better then the restaurant variety.

These are just sample ingredients from the web, my Grandmother doesn't actually use precise ingredients, she's old school with her tin cup and pinches of this and that.

Ingredients:

7lb pork roast, prefer boneless

1/3 cup chili powder

96 oz. chicken broth ******(You can use the broth from the pork roast)

5 tsp. ground cumin

1 Tbsp. plus 1 tsp. chicken base

3 Tbsp. Garlic powder

1 tsp. salt

1/8 tsp. cinnamon ******(Yuck - don't add cinnamon)

3/4 tsp. sugar ***** (No sugar you want spicy not sweet)

8 Tbsp. flour

3/4 cup cold water

Here is a video I found, because it would take too long to go into detail.

Green Chili or Chili Verde is also great on smothered breakfast burritos....

Original recipe makes 6 servingsChange Servings

2 tablespoonsvegetable oil

1 1/2 poundscubed pork stew meat

2 tablespoonsall-purpose flour

1 (4.5 ounce) candiced green Chile peppers, drained

1/2 (3.5 ounce) canchopped jalapeno peppers

1/2 mediumonion, chopped

5 tablespoonstomato sauce

3 1/2 cupswater

onion salt to taste

garlic salt to taste

salt and black pepper to taste

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Directions

Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.

Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.

Also, if anyone needs any help in regards to this, let me know. I got this recipe years ago and a friend of mine helped to clarify it, so if there's anything you guys don't understand... I'll do my best to straighten it out.

With this recipe it's a trial and error thing. It takes practice to get it to turn out well. But it's worth it.

Box9 I would never use Olive oil in any Asian cuisine whether it be Chinese, Indian or Japanese.... not just because of it's slightly lower smoking point, but because it's prominent flavour doesn't lend itself well to the ingredients associated with this type of cuisine. You're better off using an oil with a more neutral flavour.